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DHN 302 Final Exam with correct answers 2024 $15.99   Add to cart
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DHN 302 Final Exam with correct answers 2024
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  • DHN 3
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What are the three kinds of contamination? Give an example of each. correct answers 1. Physical- glass chips, hair, jewelry 2. Chemical- peach pit, toxins, cleaning agents 3. Biological- bacteria, molds, yeast General classifications and examples of moist heat and dry heat correct answers ...

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  • August 24, 2024
  • 6
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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DHN 302 Final Exam

What are the three kinds of contamination? Give an example of each. correct answers
1. Physical- glass chips, hair, jewelry
2. Chemical- peach pit, toxins, cleaning agents
3. Biological- bacteria, molds, yeast

General classifications and examples of moist heat and dry heat correct answers Moist-
heat- hearing with water, boiling, poaching, stewing, steaming, microwaving
Dry-heat- baking, roasting, broiling, frying, microwaving

How many tbsp in a cup? correct answers 16

What is the tbsp to tsp ratio correct answers 1 tbsp = 3 teaspoon

How many ounces in a cup correct answers 8

How many cups in a pint correct answers 2

How many cups in a quart correct answers 4

How many quarts in a gallon correct answers 4 quarts

How many ounces in a pound correct answers 16 ounces

What is the difference between butter and margarine? correct answers butter is dairy;
margarine is not

What is the side effect of too-low temperatures when using fats during food
preparation? correct answers This can result in a greasy and soggy finished product

What are the three main functions of eggs? Give examples of each. correct answers 1.)
emulsifying- lecithin in egg yolks thicken and stabilize foods; mayonnaise, ice cream,
salad dressings, hollandaise
2.) foaming- egg white foams are used to aerate and leaven; soufflés, angel food cake,
meringues
3.) binding- protein in egg whites assist with binding; meatloaf, lasagna, breaded
chicken

How do you make a roux? correct answers equal parts fat and flour

How do you make a stock? correct answers Add water, bones, vegetables, and
seasonings and reduce before straining

, What are the three main types of leaving agents? Give examples of each. correct
answers 1.) physical- air and steam
2.) chemical- baking soda/baking powder
3.) biological- yeast

What are the three types of mixing techniques and fat used? correct answers 1.)
biscuit- chilled fat, flaky dough
2.) muffin- liquid fat, soft tender cake like product
3.) creaming- softened fat, rich tender cake like product

What are the plant pigments and characteristics of each? correct answers 1.)
carotenoids- xanthophylls (yellow), carotene (orange), lycopene (red)
2.) chlorophyll- green
3.) flavonoids- anthocyanins (reddish blue), anthoxanthins (white), betalains (purple)

What factors influence plant pigments during food preparation? correct answers ???

How do you make a basic vinaigrette salad dressing? correct answers Temporary
emulsifying oil and vinegar seasoned with salt and pepper (3:1 ratio oil to vinegar)

What are the 8 primal cuts of beef? correct answers Chuck, Rib, loin, Round, Brisket &
Shank, Short Plate, Flank.

What is the purpose and impact of brining poultry? correct answers Burning poultry
increases water content, resulting in a more juicy, flavorful meat

What is a brine made from? correct answers Water, salt, sweetener, herbs and spices

What are the three structural factors that contribute to tenderness of fish? correct
answers 1.) collagen- gosh have lower collagen than other animal products
2.) amino acid content- fish have less hydroxyproline in their connective tissue
3.) muscle structure- short muscles separated by myocommota contribute to flakiness

Fruits are classified generally according into eight categories according to what three
properties? correct answers shape, seed structure, or natural habitat

What are the three common organic acids found in fruits and how do they influence
fruits? correct answers 1.) citric acid- sharp acidity
2.) magic acid- gives fruits excessive sourness
3.) tartaric acid- contributes tartness

What pH are most fruits less than? correct answers 5

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